TBO Library Committee Book Review of Albert Brooks’ 2030, March 26th, 10am. What to make, what to make? I know, we haven’t made a cake in months. I decided on personal, 2 layer cakes in both Heavenly White (recipe below) and the Extreme Chocolate cake. I made them in ramekins to keep them small, trimmed the edges, leveled the tops and did a crumb coat with buttercream frosting (see below) and let them sit overnight in the fridge. To make then as cylindrical as possible it is important to trim the sides. To allow them to stack as straight as possible be careful to level the top when you trim it. I did the final buttercream frosting this morning and made some gum paste flowers to decorate. I was going to make little books for each, but ran out of time. Along with my new “portion control” diet, I need better time use management in the bakery. (No to answer your question, I did not eat any cake and only tasted little bits to be sure I had the ingredient balance correct.
Recipe: Heavenly White Cake
- 2 3/4 cups sifted cake flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 4 egg whites ( or substitute)
- 1 1/2 cups white sugar
- 3/4 cup butter
- 1 cup milk
- 1 teaspoon vanilla extract
- Measure sifted flour, baking powder, and salt; sift together three times.
- In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
- Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and beat thoroughly into batter. Spread 6 greased and floured ramekins. Leave 1/2 to 1 inch from the top to allow for the cake rising.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in ramekins for 10 minutes, then remove and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes
Basic Crusting Buttercream
- 1/2 cup solid high ratio shortening
- 1/2 cup butter softened
- 1 tablespoon of meringue powder
- 1 teaspoon Clear Vanilla Extract (or extract of choice)
- 4 cups sifted confectioners’ sugar (approx. 1 lb.)
- 2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla and milk. Gradually add sugar, one cup at a time, beating on a slow speed. Scrape sides and bottom of bowl often. Keep bowl or covered with a damp cloth until ready to use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Don’t overwhip or it will bring air to the icing and is impossible to smooth. If you have a kitchen Aid use white attachment, not whip attachment.
YIELD: Makes about 3 cups.